Juju Lu Tapas - Koeln

With the diverse interesting gastronomic concepts, especially in a city like Cologne, the overview is not easy. I am all the more grateful if acquaintances on whose judgment I express something express a clear recommendation. Otherwise, we would probably not have taken care of this small, rather inconspicuous place at Barbarossaplatz, which looks from the outside more like one of the many Asian ski resorts with numerous photos of the dishes on the house wall. In addition, there is a somewhat bulky name you might have taken over. But “Lai de Hao by JuJu Lu” has only become “Juju Lu Asian Tapas”. And so the concept is already well described. With the addition of “Progressive Asian Food”, the whole also gets a more sophisticated touch, interior counter, which is also emphasized by the stations of the young cook Zhengchen Lu in such cooking sizes as Paul Pairet “Ultraviolet”, Shanghai, Jean-Georges Vongerichten or Thomas Bühner “La Vie”, Osnabrück) on the homepage. But we are already aware that it is not about fine food, but an uncomplicated concept that follows the trend towards sharing dressing and that Asian dishes come to the table in small to medium portions. Prices are not different from prices for at least 5 – 8 euros. Our first visit led us to lunch on Saturday. In the meantime, however, one has only opened in the evening. The second visit took place in September. At both visits the kitchen welcomes with baked different pasta and sesame dip. The fat, but well seasoned pastries are a beautiful beginning and the bathroom is fun. Even if you order all dishes at the same time and are theoretically served at the same time, the kitchen can be time and sends the individual dishes only gradually. This has its good reason, because it is carefully costed and everything is naturally freshly prepared, it is already felt at carrot salad. The one passes through a citrus orange aroma, herbs and sprouts are only used very punctually and support the mild character in a pleasant way. Carrot salad A fat exclamation mark put the Wantons Szechuan type filled with pork apron. I have rarely eaten a fluffy, silky dough, just fantastic! If the filling is already very aromatic, the chilisauce becomes more than just its announced “Spiking” attribute. Wantons Szechuan Art Spicy, although not so sharp, also comes the lukewarm pie on the table, which is particularly beaten with kernels and nuts. Very nice. Spicy cream I recommend the zander with spice crust, which is served less with a crust than with a spice layer on the skin. There is a mild but full mushroom broth that tasted almost nutritious and buttrig, as well as finely cut inserts of egg stitch and vegetables, Pak Choi and pretty rough, hard tomato pieces. Since this is more a type of stew with well-developed fish pieces added to me, the expectation, even with regard to the announced spice crust, was perhaps simply another. I don't think so. Zanderfilet Immediately closer to a Chinese taste picture is then the delicious beef in a distinctive but not sharp tomato oyster sauce. The meat is super delicate and the few but well selected crisp vegetables leave enough space to the main actor. The octopus comes very puristically to the table. Two pulps, well seasoned and very delicate, come together with a very reserved embroidered aioli and a herbal cream. English language The consistency of the bungalow could be a bit firmer. The dough piece is rather fluffy, but also slightly crumbling, so it can hardly be eaten with the hands. For this, filling of swollen pork, fresh and pickled vegetables, hoisin sauce and sesame is all the more convincing. Pork Bun From the category of slightly larger dishes comes also the thick pork rib, which is exactly swollen in butter and this time is actually covered with a spice crust. Chimichurri and a tomato sauce add the meat in a spicy way. The potatoes seem almost like a typical German saturation supplement and would not have used it for me at all, but they do not disturb. Thick pork rib from the region Tomato sauce Chimichurri Although I am already well saturated, I also drink during the second visit from the table of my accompaniment. I like the Mapo Tofu. The bean sauce releases only aftertaste its moderate sharpness, but then very pointed with the Szechuan pepper. I like Tofu very well. Mapo Tofu Szechuan Pepper sharp bean sauce In both visits, the “Ju Lu” has delivered a very good performance and kitchen that is far from Ente sweet-sauer. Here is very carefully cooked and seasoned. It is certainly intended that European influences can also be seen in this case. Now you should not expect the history of Asian cuisine to be rewritten here, but the small dishes are all fun and some dishes, such as the Wantons, pork, tofu and anyway all vegetable dishes are already above average for a restaurant in this price range. The service is always friendly and with explanations on the page. Of course there are also Chinese beers to choose from in addition to teas, but the requirement to offer high quality here is proven with a proper selection of artisanal beers and a respectable, accurate price wine map. So clear recommendation for those who have fun in the sharing concept with more unusual but always mass-oriented Asian dishes. The reasonable prices also offer you pleasure. Report as always on my blog: [hidden link]

With the variety of interesting gastronomic concepts, especially in a city like Cologne, keeping an overview is not easy. I am all the more grateful if acquaintances on whose verdict I give something express a clear recommendation. Otherwise, we would probably not have been aware of this small, quite inconspicuous place at Barbarossaplatz, which from the outside looks more like one of the many, any Asian ski resorts with numerous photos of the dishes on the house wall. In addition, there is a somewhat bulky name that you might have taken over. But from “Lai de Hao by JuJu Lu” only “JuJu Lu Asian Tapas” has become. And that's how the concept is already well described. However, with the addition “Progressive Asian Food” the whole also gets a more demanding touch, interior Theke, which is also emphasized by the stations of the young chef Zhengchen Lu in such cooking sizes as Paul Pairet “Ultraviolet”, Shanghai, Jean-Georges Vongerichten or Thomas Bühner “La Vie”, Osnabrück) on the homepage. But we are already aware that it is not about fine dining, but an uncomplicated concept that follows the trend towards sharing dressing and that Asian dishes come to the table in small to medium portions. The prices for this are just under 5 – 8 euros on average not different than favourable. Our first visit led us to lunch on a Saturday. In the meantime, however, only the evenings have been opened. The second visit took place in September. At both visits the kitchen greets with baked various pasta and sesame dip. The fat, but well seasoned pastries are a nice start and the dip is fun. Even if you order all dishes at once and are theoretically also served at the same time, the kitchen can be time and sends the individual plates only gradually. This has its good reason, because this is carefully tasted and everything is naturally freshly prepared, is already felt at carrot salad. The one passes through a citrus orange aroma, herbs and sprouts are only very punctually used and support the mild character in a pleasant way. Carrot salad A fat exclamation mark put the Wantons Szechuan Art filled with pork chop. I have rarely eaten a more fluffy, silky dough, just fantastic! If the filling is already very aromatic, the chilisauce becomes more than just to its announced “spicy” attribute. Wantons Szechuan Art Spicy, although not quite as sharp, also comes the lukewarm pie on the table, which is especially pimped with kernels and nuts. Very nice. Spicy Spicy Chicken I recommend the Zander with spice crust that is served less with a crust than with a spice layer on the skin. There is a mild, but full mushroom broth that is almost nutty and buttrig tasted, as well as fine sliced inserts of egg stitch and vegetables, Pak Choi and quite coarse, hard tomato pieces. Since this is more of a kind of stew with well-sized fish pieces added to me, the expectation, even with regard to the announced spice crust, was perhaps simply another. I don't believe it. Zanderfilet Significantly closer to a Chinese taste picture is then the delicious beef in a distinctive but not sharp tomato oyster sauce. The meat is super delicate and the few, but well selected crisp vegetables leave enough room to the main actor. The octopus comes to the table very puristically. Two pulpo arms, well spiced and very delicate, come together with a very retention of aioli and a herbal cream. Octopus Laqué Aioli The consistency of the bun could be somewhat firmer. The dough piece is quite fluffy, but also slightly crumbles, so it can hardly be eaten with the hands. For this, the filling of swollen pork, fresh and pickled vegetables, hoisin sauce and sesame is all the more convincing. Pork Bun From the category of slightly larger dishes comes also the thick pork rib, which is exactly swollen butterfly and this time is actually covered with a spice crust. Chimichurri and a tomato sauce add the meat in a spicy way. The potatoes seem almost like a typical German saturation supplement and would not have used it for me at all, but they do not bother. Thick pork rib from the region Tomato sauce Chimichurri Although I am already well saturated, I also drink from the plate of my accompaniment during the second visit. I also like the mapo tofu. The bean sauce releases its moderate sharpness only aftertaste, but then with the Szechuan pepper very pointed. I like Tofu very well. Mapo Tofu Szechuan Pepper sharp bean sauce During both visits, the “JuJu Lu” has delivered a very good performance and kitchen, which is positioned far away from duck sweet-sour. Here is very carefully cooked and spiced. It is certainly intended that European influences can also be seen in this case. Now you should not expect the history of Asian cuisine to be rewritten here, but the small dishes are all fun and some dishes, such as the Wantons, the pork, the Tofu and anyway all vegetable dishes are already above average for a restaurant in this price class. The service is always friendly and with explanations on the side. Of course, in addition to teas, there are also Chinese beers to choose from, but its claim to offer high quality here is proven with a proper selection of craft beers and a respectable, accurately priced wine card. So clear recommendation for those who have fun in the sharing concept with more unusual but always mass-compatible Asian dishes. The favourable prices also give you pleasure. Report as always on my blog:[here link]